We had fancy food for our New Year's Eve celebration, including lobsters, Caesar's salad, the dressing for which Paul made from scratch and Walnut Chocolate Pear Cream, which you know is fancy because the recipe is from June Roth's Fast and Fancy Cookbook (1969)!



All of it was delicious, including this dessert, which, as you have no doubt gleaned, involves walnuts, chocolate, pears and cream. I recently read about a group calling itself the Mid-Century Supper Club, which has potlucks to which the members bring dishes ripped from the pages of their mid-century cookbooks (the same ones I collect!). I saw pictures from a couple of their parties and I was mesmerized by the fabulousness! They often take pictures of the dish along with the recipe, as I've done here. I'm going to do that more often. I'm inspired, not only to peruse my cookbooks more often, but also to begin working on my next "Velveteen Lounge Kitsch-en" video!

Click here to see what the Kitsch-en churned out last week.